I’ve cooked pork more ways than I can count—slow smoked, grilled, pan-seared, you name it—but nothing hits quite like this roasted pork tenderloin.
It’s juicy, it’s flavorful, and it cooks faster than you’d expect.
Perfect for when you’re craving BBQ flavor but don’t want to babysit a smoker all day.
What Exactly Is Pork Tenderloin?
This cut is a lean, boneless strip of meat that sits along the spine of the pig.
Think of it like the filet mignon of pork—super tender and doesn’t need a lot of work to taste amazing.
It’s not to be confused with pork loin (that’s the bulkier cousin). This one is all about finesse and flavor.
Why This One Works (And Why I Keep Making It)
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Bold but balanced: The mustard, garlic, and vinegar combo punches hard, then the honey smooths it out.
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Fast & foolproof: Cooks in under 30 minutes—faster than most people expect.
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Zero dryness: A little marinade time, plus a smart sear and rest, keeps the pork ultra moist.
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Versatile: Roast it in the oven or toss it on the grill—it’s happy either way.
🕒 Time Breakdown
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Prep time: 10 minutes
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Optional marinade: 1–2 hours (worth it!)
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Cook time: 25 minutes
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Rest time: 10 minutes
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Total time: About 1 hr 15 min
What You’ll Need
Main Ingredients
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1.5 to 2 lb pork tenderloin (not pork loin!)
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1 tbsp olive oil
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Kosher salt and black pepper to taste – Great pepper grinder here
For the Flavor Rub
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2 tbsp Dijon mustard – This one is solid
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1 tbsp soy sauce
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1 tbsp raw honey or brown sugar
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3 cloves garlic, minced (use a garlic press – this one’s great)
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1 tsp smoked paprika
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½ tsp chili powder
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1 tbsp apple cider vinegar
🔥 Step-by-Step Cooking (Grill or Oven)
✅ Step 1: Mix the Magic
Stir together mustard, soy sauce, honey, garlic, paprika, vinegar, and chili powder in a bowl. It’ll look a little messy, but trust me—it’s the stuff of legends.
✅ Step 2: Prep the Pork
Pat the pork dry with paper towels. Rub it down with olive oil. Then slather that marinade all over. Cover and let it chill in the fridge for 1–2 hours. The longer it sits, the deeper the flavor.
✅ Step 3: Preheat Like You Mean It
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For Grill: Heat to medium-high (about 400°F). Give the grates a little love with oil.
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For Oven: Crank it to 425°F. I recommend using a cast iron skillet like this for best results.
✅ Step 4: Sear for That Crust
Grill each side over direct heat for 2–3 minutes until you see some caramelization. If using the oven, sear on the stovetop first in your skillet.
✅ Step 5: Finish It Slow
Move it to indirect heat (or toss that skillet in the oven). Let it roast for 15–20 minutes. Keep an eye on the internal temp—145°F is the sweet spot. Use a reliable digital meat thermometer.
✅ Step 6: Let It Rest
Pull it off, tent with foil, and walk away for 10 minutes. This step’s not optional—it locks in the juices.
✅ Step 7: Slice & Serve
Cut across the grain into medallions. If you did it right, they’ll glisten with juice and flavor.
Nutrition Breakdown (Per 4 oz serving, approx.)
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Calories: 220
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Protein: 26g
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Fat: 9g
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Carbs: 3g
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Sugar: 2.5g
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Sodium: ~280mg
🍴 Serving Suggestions
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Serve it with roasted garlic mashed potatoes and grilled asparagus.
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Leftovers? Slice and slap it into a toasted sandwich with pickles and mustard.
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Add a splash of BBQ sauce or pan juices on top to bring it home.
Real Questions, Real Answers
Q: Can I make this in advance?
Yep—marinate it the night before, then cook fresh the next day.
Q: What if I don’t have a grill or skillet?
No worries—just roast it in a regular baking dish. It’ll still turn out juicy.
Q: Can I freeze the leftovers?
Absolutely. Freeze sliced portions in foil or vacuum bags for easy weeknight meals.